Dorothy's Taco Soup

Ingredients
- 2 pounds ground beef
- 2 cups onions, diced
- 2 cans pinto beans (15 1/2 ounce can)
- 1 can pink kidney beans (15 1/2 ounce can)
- 1 can Mexican-style stewed tomatoes (14 1/2 ounce can)
- 1 can diced tomatoes (14 1/2 ounce can)
- 1 packet taco seasoning mix (1 1/4 ounce pkt)
- 1 package ranch salad dressing mix (1-ounce pkg)
- 1 package corn chips
- 1 cup sour cream
- 4 green onions, chopped
- 1 cup grated cheese

This is a wonderful recipe when you have a crowd and little time to spend in preparation. The
beauty of the recipe is that if you have people eating at different times, the food stays warm

and ready in a crock pot.

Directions
Brown the ground beef and onions in a large skillet; drain the excess fat.

Transfer the beef
and onions to a large slow cooker or stockpot. Add the beans, tomatoes, taco seasoning, and ranch
dressing mix; cook in the slow cooker on low for 6-8 hours or simmer over low heat for about 1
hour in a pot on the stove.

To serve, place a few corn chips in each bowl and ladle soup over
them. Top with sour cream, and cheese.